Recipe: Traditional Colombo de Poulet (Serves 6)

To honor this tradition, here's a family recipe from Marie-José Selbonne of Capesterre-Belle-Eau, Guadeloupe:

Ingredients:

- 2 kg chicken, cut in pieces - 4 tablespoons colombo powder - 3 cloves garlic, crushed - 2 onions, chopped - 3 sprigs thyme - 2 bay leaves - 2 potatoes, cubed - 1 eggplant, cubed - 2 zucchini, sliced - 400ml coconut milk - 2 tablespoons oil - Salt, pepper - 1 scotch bonnet (optional, whole) - Fresh coriander

Method:

1. Marinate chicken with half the colombo, garlic, salt, pepper for 2 hours 2. Brown chicken in oil, set aside 3. Sauté onions until golden 4. Add remaining colombo, cook until fragrant 5. Return chicken, add coconut milk and herbs 6. Simmer 30 minutes 7. Add vegetables, whole scotch bonnet 8. Cook until vegetables tender 9. Adjust seasoning, garnish with coriander 10. Serve with white rice and sides

"Never break the pepper unless you want fire," warns Marie-José. "Let it flavor gently."